Low-Carb Chocolate Chip Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar (or 1 cup granulated monk allulose)
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 4 cups Petley Grain Low-Carb All-Purpose Flour
• 1 teaspoon salt
• 2 cups chocolate chips (semi-sweet or milk chocolate)

Instructions

1. 1

   Preheat the oven

   Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.

2. 2

   Cream the butter and sugars

   Cream the softened butter, brown sugar, and granulated sugar together in a large bowl using an electric mixer for about 2 minutes until smooth and creamy.

3. 3

   Add eggs and vanilla

   Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. 4

   Combine dry ingredients

   Combine the Petley Grain Low-Carb All-Purpose Flour and salt in a separate bowl, then slowly add the dry mixture into the wet ingredients, mixing just until combined. Do not overmix.

5. 5

   Fold in chocolate chips

   Fold in the chocolate chips gently with a wooden spoon or rubber spatula.

6. 6

   Scoop the dough

   Scoop balls of dough using a cookie scoop and place them 2 inches apart on a parchment paper covered baking sheet, flatten tops of the dough balls.

7. 7

   Bake

   Bake at 350°F for 15 minutes or more, until the bottom is lightly brown.

8. 8

   Cool

   Cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.